Rosemary Baked Peach Crumble

Name: Rosemary Baked Peach Crumble
Prep time: 3 h 45 min
Cook time: 55 min
Total time: 4 h 40 min
Ingredients: 12 Fresh yellow peaches (halved); 30 g Icing sugar; 50 g Butter (melted); 6 Fresh rosemary sprigs (broken); 200 g Pie crust cream (refer to page 151); 520 g Crumble - white sugar; 600 g Crumble - cold butter; 900 g Crumble - biscuit powder; 1000 g Danish dough (refer to page 141); 50 g Egg wash

Roasted yellow peaches flavored with rosemary, served on Danish pastry with a golden cobbler crust.

4h 40m

Easy

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Ingredients

Fresh yellow peaches (halved) 12

Icing sugar 30 g

Butter (melted) 50 g

Fresh rosemary sprigs (broken) 6

Pie crust cream (refer to page 151) 200 g

Crumble - white sugar 520 g

Crumble - cold butter 600 g

Crumble - biscuit powder 900 g

Danish dough (refer to page 141) 1000 g

Egg wash 50 g

Instructions

Roast peaches

Place the halved peaches in a baking dish, brush with melted butter, sprinkle with icing sugar, and arrange the broken fresh rosemary sprigs on top of the peaches. Seal with aluminum foil and bake at 200°C for 30 minutes. Let cool completely, then peel the peaches and cut them into small pieces.

Prepare crumble

Mix all crumble ingredients into a batter. Chill in the refrigerator for 3 hours before use. Pass the dough through a metal sieve.

Roll out dough

Roll out the dough on a floured work surface, then cut it into squares according to the specified dimensions.

Shape

Arrange the dough squares in a baking dish. When the dough has proofed to 3/4 of its original size, poke a hole in the center of each square with your finger, pipe on pie crust cream, add some peach pieces, and cover the top with crumble.

Bake

After the dough has fully proofed, bake according to the specified temperature. After baking and cooling completely, sprinkle with a little icing sugar.